Total Calories: 365
Slice top or end off watermelon. Cut a thin slice off opposite end so watermelon can sit flat. Scoop out watermelon in balls until you have 4 cups. Remove remaining watermelon to make a bowl refrigerate cut-out watermelon for another use. Cover watermelon shell and chill.
In a large bowl, place 4 cups watermelon balls, honeydew and cantaloupe balls, strawberries and grapes set aside.
In a small bowl, combine honey, paprika, dry mustard and salt. Stir in
vinegar. Slowly whisk in oil until thick and emulsified. Stir in 2 teaspoons of the sesame seeds. Pour about 1/2 cup of the dressing over fruit in large bowl. Stir gently until well coated. Cover and chill at least 1 hour. Set remaining dressing and seeds aside.
To serve, place fruit in watermelon shell. Sprinkle with remaining sesame seeds. Garnish with mint leaves. Pass remaining dressing separately.
This Melon Bowl With Honey Dressing recipe is from the Summer Salads Cookbook. Download this Cookbook today.
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